White Bean and Pesto Bake
If you’re seeking a comforting, hassle-free meal, the White Bean and Pesto Bake is your answer. Perfect for busy weeknights, this dish requires minimal prep and delivers maximum flavor. Simply combine wholesome ingredients in a baking dish, and let the oven transform them into a creamy, delicious casserole that will please both family and friends. With its vibrant pesto flavor and nutritious components, this bake invites everyone to gather around the table. Whether you’re hosting guests or enjoying a quiet night in, this recipe is sure to evoke smiles and satisfaction.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups vegetable broth
- 1 cup long-grain brown rice
- 1 (15 oz) can cannellini beans, rinsed and drained
- ⅓ cup pesto (plus more for topping)
- 1/4 teaspoon salt
- 2 ½ cups halved cherry tomatoes
- ½ cup panko crumbs
- ¼ cup grated Parmesan cheese (or plant-based alternative)
Instructions
- Preheat oven to 375°F.
- Heat vegetable broth in a microwave-safe bowl until boiling.
- In an 8×8 baking dish, combine rice, beans, pesto, salt, and tomatoes; stir well.
- Pour hot broth over the mixture; stir gently.
- Cover with foil and bake for 60-65 minutes until rice is tender.
- Remove foil, check for excess liquid; if needed, bake uncovered for an additional 3-4 minutes.
- Top with panko crumbs and Parmesan cheese; broil until golden brown.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg
Find it online: https://cookingwithviolet.com/white-bean-and-pesto-bake/